Jim Serpico: Bread For The People - Sourdough, Pizza & Life

In this episode of 'Bread for the People,' Jim Serpico shares his heartfelt speech delivered to the Long Island Chefs. He recounts his experiences, from setting up a 12-foot grazing table featuring various breads and Italian meats to lightening the mood with humor. Jim delves into his background, including his father's culinary influence and his transition from a TV producer to a bread and pizza maker. He discusses his endeavors with Serpico's Bread Company, their mobile bread café, and their unique community-driven initiatives. Jim emphasizes the importance of passion, community, and enjoying the journey over reaching a specific destination. The episode concludes with reflections on his love for bread baking and the invaluable lessons learned along the way.00:00 Introduction and Welcome00:04 Setting the Scene: Long Island Chefs Event00:58 Breaking the Ice: Humor and Anecdotes02:16 Family Influence: My Father's Legacy03:42 The Birth of a Passion: Bread and Pizza04:23 Community and Collaboration: Long Island Pizza Strong05:02 A New Chapter: From TV Producer to Bread Baker07:10 The Mobile Bread Cafe: Creating Unforgettable Experiences13:15 The Pandemic Pivot: Side Hustle Bread14:56 Learning from the Masters: Bread for the People Podcast16:16 Reflection and Conclusion: Embracing the JourneyBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this special New Year's episode of Bread for the People, host Jim Serpico reflects on using AI tools like ChatGPT and Google Gemini to boost productivity and streamline tasks in his personal and professional life. Jim also offers a year-end recap of the most memorable moments and guests of 2024, including entrepreneurs like Siler Chapman (starting at 00:08:15), Kirk Mauriello (starting at 00:11:30), Joe Carlucci (starting at 00:14:45), Leo Spizzerri (starting at 00:18:10), and Christy Alia (starting at 00:20:00). The episode highlights the importance of passion, innovation, and community in the world of baking and invites listeners to share their experiences and New Year's plans. Additionally, the Year-End Deep Dive sections were created using AI tools and voices, adding a unique touch to the recap.00:00 Introduction and New Year Greetings00:45 Embracing AI in Daily Life01:43 Using AI for Productivity05:32 Recap of 2024 Podcast Highlights06:47 Special Year-End Deep Dive07:24 Entrepreneurial Success Stories10:50 Heartwarming and Inspiring Journeys13:40 Celebrating Diversity in the Culinary World15:13 Final Thoughts and New Year WishesBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of Bread for the People, host Jim Serpico interviews Maria Baradell, founder of Leaf and Loaf, a Blog and sourdough bakery in Dallas, Texas. Maria shares her journey from starting as a cottage baker to teaching sourdough bakers how to launch and grow their home bakery. They delve into Maria's innovative two-pan baking method, her Venezuelan roots in bread making, and her approach to scaling up production. Maria also discusses her consulting work, digital products, and how she balances baking with being a mother of five. The conversation covers diverse topics from marketing strategies, managing orders through platforms like Hotplate.com, to engaging content creation within the sourdough community.00:00 Introduction and Guest Welcome00:11 Maria's Baking Journey02:15 The Two Pan Method04:00 Baking Techniques and Tools16:31 Order Management and Hotplate23:22 Exploring a New Tool for Bakers24:28 Marketing Strategies for Home Bakers25:30 Personal Touches and Unique Offerings26:22 Navigating Social Media and Community Groups28:30 Creative Promotions and Giveaways29:44 Insights from Ebooks and Courses31:48 Scaling and Managing a Home Bakery32:19 Challenges and Solutions in Hiring37:35 Innovative Bread-Based Dishes40:58 The Sourdough Awards and Community Engagement48:05 Upcoming Courses and Final ThoughtsBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

The History and Future of Delmonico's: A Conversation with Dennis Turcinovic In this episode of 'Bread for the People,' host Jim Serpico interviews Dennis Turcinovic, a veteran restaurateur managing the historic Delmonico's in New York City. Dennis shares insights into the restaurant's rich legacy dating back to 1827, famous dishes like Baked Alaska and Lobster Newberg, and the challenges of maintaining consistency and quality in fine dining. He also discusses his journey in the restaurant business, the importance of mental health, and innovative ventures such as the upcoming Boogie Lab Bakery. The conversation delves deep into the art of hospitality and the evolving nature of the restaurant industry. 00:00 Introduction and Welcome00:22 Guest Introduction: Dennis Turcinovic 02:23 The History of Delmonico's03:52 Famous Dishes and Their Stories06:44 Dennis's Journey with Delmonico's11:08 Challenges and Evolution in the Restaurant Business13:33 Innovations in Bread and Baking18:15 The Tucci Family Legacy19:25 The Legacy of Delmonico's 19:56 Tucci: A New Venture20:33 The Art of Fine Dining Service22:42 Mental Health in the Restaurant Industry24:20 The Power of Meditation32:49 Branding and Social Media37:02 The Secret to Famous Meatballs38:31 Final Thoughts and ReflectionsBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of 'Bread for the People,' host Jim Serpico revisits his first podcast episode that featured Dan Richer, the chef and owner of the acclaimed pizza restaurant Razza and author of 'The Joy of Pizza.' They discuss the art and science of pizza making, including techniques such as dough fermentation, ingredient selection, and the importance of experimentation. Richer shares insights from his culinary journey, including his transformative experiences in Italy and his approach to entrepreneurship in opening Raza. The episode highlights the value of continual learning and passion in the culinary arts. Jim and Dan emphasize the role of taste tests and adapting recipes, focusing on using local ingredients. Throughout the dialogue, there is a mutual curiosity about the culinary craft, and Dan expresses a desire to visit Jim's operation for further collaboration.SHOW NOTES00:00 Introduction and Podcast Overview00:14 Revisiting the First Episode with Dan Ritcher01:21 The Joy of Pizza: Insights and Techniques03:33 Challenges and Adaptations in Bread Making08:11 The Sensory Experience of Baking08:55 Journey to Italy and Culinary Inspirations20:03 From Employee to Entrepreneur21:45 The Early Struggles and Success of Rata23:01 Turning Point: Selling the First Restaurant23:37 Accolades and Recognition25:06 Building a Strong Team28:51 The Science and Art of Dough34:04 Home Pizza Baking Craze40:17 Final Thoughts and Future PlansBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of 'Bread for the People,' host Jim Serpico talks with Kirk Mauriello, founder of Profit Cookers, about the concept of virtual kitchens. Kirk explains how Profit Cookers helps independent restaurant owners increase their delivery profits by utilizing a range of virtual restaurant brands. He details the beginnings of virtual kitchens around 2019, the importance of capital and correct pricing, and how Profit Cookers guarantees a 30% or more profit margin. The conversation covers various aspects of the virtual kitchen business model, the efficiency of using existing staff and equipment, and the challenges of marketing and menu optimization. This episode offers valuable insights for restaurant owners looking to optimize their operations and profitability through innovative virtual kitchen concepts.00:00 Welcome to Bread for the People00:06 Preparing for a Big Event01:04 The Concept of Virtual Kitchens01:24 Interview with Kirk Moriello02:00 How Virtual Kitchens Work02:56 The Evolution of Virtual Kitchens03:43 Challenges and Solutions04:45 Implementing Virtual Brands06:16 Maximizing Restaurant Profits08:39 The Role of Technology12:39 Expanding the Business16:03 Financial Considerations30:05 Challenges in the Restaurant Business30:46 Importance of Correct Menu Pricing31:58 Profit Cookers' Approach to Menu Pricing32:49 Regional Pricing Differences35:20 Operational Efficiency and Online Sales38:32 Simplifying Online Ordering40:45 Maximizing Restaurant Profitability45:19 Success Stories and Market Insights53:30 Summary and ConclusionContact Kirk Mauriello at 701-314-4849 or www.profitcookers.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of 'Bread for the People,' host Jim Serpico features an in-depth interview with Amy Emberling, managing partner at Zingerman's Bakehouse in Ann Arbor, MI. Amy discusses the origins, ethos, and community-focused business model of Zingerman's, which includes 11 different businesses within the Ann Arbor area. She elaborates on Zingerman's commitment to service excellence, open-book management, and community giving. They delve into various baking topics, including the complexities of working with spelt and rye, product development, and sourcing local ingredients. Amy also shares her personal journey from Harvard graduate to leading Zingerman's Bakehouse, offering insights into organizational design and work culture. The episode wraps up with practical advice for young people on career and life choices, emphasizing the importance of aligning one's job with their personal lifestyle and preferences.SHOW NOTES:00:00 Introduction and New Sponsor Announcement00:07 Meet Farmer Ground Flour01:09 Welcome to Bread for the People01:35 Interview with Amy Emberling from Zingerman's Bakehouse04:09 The Zingerman's Community of Businesses09:55 Amy's Journey and Influences20:48 Jim's Baking Journey and Future Plans22:54 Envisioning a Playful Future23:35 Harvard Experience and Perceptions26:58 Role in Organizational Design29:00 Challenges and Success in Baking31:29 Local Sourcing and Community Impact32:30 Inspiration from France35:49 Diving into Rye Bread43:57 Technology and Innovation at Zingerman'sBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of Bread for the People, host Jim Serpico interviews Frank Oliveri, the third-generation owner of Pat's King of Steaks, renowned for inventing the Philadelphia cheesesteak. Frank shares fascinating stories about the origins of the cheesesteak, his journey of balancing tradition with expansion, and his passion for culinary arts. The discussion also touches on building a food business, the Philadelphia food scene, and future endeavors. Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of 'Bread for the People,' host Jim Serpico celebrates nearing 100 episodes while reflecting on a recent trip to Denver with his wife and friends. As he shares anecdotes from their journey, he delves into the complexities and humor of group travel, including navigating different personalities, prank planning, and logistical challenges. Jim recounts visits to iconic sites like Red Rocks and Pikes Peak, discussing the personal growth and lessons learned from creating shared travel experiences. He also touches on broader themes like work-life balance, the importance of taking breaks, and sensitivity towards others' needs.00:00 Welcome and Milestone Celebration01:11 Vacation in Denver: Planning and Reflections05:10 Traveling with Friends: Challenges and Insights07:38 Family Dynamics on Vacation12:43 The Colorado Springs Adventure22:42 Denver Airbnb and Local Experiences28:03 Food Adventures in Denver29:03 Travel Etiquette and Personal Preferences34:34 Bill Maher and Steve-O Debate38:27 Red Rocks Concert Experience38:56 Final Thoughts and RecommendationsBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Jim Serpico speaks with Anthony Falco, author of the book Pizza Czar, chef, and full-service restaurant consultant focusing on pizza. He helps create world-class pizza brands from the ground up by counseling on custom equipment design, sourcing local ingredients, providing expertise on pizza ovens and tools, installation, ventilation, menu development, kitchen design, on-sight training, brand positioning, and more.They talk about how growing up in a working-class family helped shape Anthony’s path, camaraderie in the kitchen, being attracted to a particular lifestyle, whether or not pizza is bread, mobile pizza making, and opening restaurants.Visit Anthony’s consulting website at https:/www.piz.za.com/ and Instagram at @millennium_falco.Follow Jim Serpico on Instagram at @jimserpico and @sidehustlebread.Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Host Jim Serpico interviews pizza entrepreneur Siler Chapman, discussing Chapman's journey from traditional brick-and-mortar pizza shops to a successful mobile catering business, 'King of Fire.' Chapman shares insights about his pivot to mobile catering, the challenges and benefits of mobile vs. brick-and-mortar setups, and strategies for brand building. He also talks about his experiences in the competitive pizza scene, including winning world titles and the importance of continuous learning and adapting. The conversation touches on practical advice for managing a mobile pizza business, including starting small, finding the right locations, and scaling up effectively.SHOW NOTES00:20 Meet Siler Chapman01:33 Siler's Pizza Journey03:09 Transition to Mobile Catering06:23 COVID-19 Adaptations07:33 Challenges and Strategies11:08 Starting Small and Scaling Up16:30 Brick and Mortar Considerations18:30 Lease Negotiations and Legal Tips19:27 A Unique Opportunity in Clover, SC20:05 Evaluating the Market Demand20:48 Choosing the Right Pizza Style22:31 Catering Challenges and Creativity24:06 Weather Impact on Mobile and Brick-and-Mortar25:56 Promoting and Managing Mobile Locations27:41 Catering Packages and Pricing Strategies34:30 Training and Retaining Staff35:39 Pizza Acrobatics and Competitions41:42 Final Thoughts and Community SupportBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Jim Serpico interviews Angelo Competiello, also known as Mind Machine on Instagram. Angelo shares his experiences visiting Italy and observing the regional differences in Italian cuisine. He discusses his family's roots, his passion for traditional Italian foods, and his current venture of running a specialty shop in Suffern, New York. Topics include the authenticity of Italian American dishes, the nuances of using different meats and cheeses, and the influence of social media on culinary careers. Angelo also touches upon the value of maintaining traditional cooking practices.Show Notes00:35 Travel Stories and Childhood Memories02:29 Discovering Italian Heritage04:08 Guest Introduction: Angelo Competiello06:18 Italian American Cuisine and Traditions15:51 The Mortadella Craze18:57 Alta Irpinia and Family Roots21:01 Running a Specialty Shop and Pizza Business22:33 The Evolution of a Salumeria23:06 Balancing Business and Passion23:50 Choosing the Right Location25:04 Crafting a Unique Culinary Experience29:17 The Impact of Food Network Appearances32:27 Social Media and Its Role in the Food Industry34:25 Exploring Traditional Bread Recipes39:12 The Art of Wood-Fired Cooking44:24 Becoming a Taste Ambassador46:07 Final Thoughts and FarewellFollow Angelo on Instagram at @mind_machine To get more information about the Unsliced Restaurant System, visit https://getunsliced.com or email Mike@getunsliced.comVisit Jim Serpico on Instagram at @sidehustlebreadBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Jim Serpico discusses the prevalence of embezzlement in the restaurant industry, sharing personal anecdotes and industry insights. He highlights various methods of embezzlement, including skimming and creating fraudulent disbursements. Serpico shares stories of individuals, like producer David Ozer and pizza maker Andrew Bellucci, who were involved in financial fraud. He underscores the importance of robust internal controls and vigilance to prevent such crimes. The episode encourages restaurant owners to share their experiences and reinforces the necessity of being proactive against embezzlement.SHOW NOTES:00:00 Introduction and Welcome00:29 Weekend Recap and Episode Introduction00:43 Embezzlement in the Restaurant Industry01:05 The David Ozer Story07:01 Real-Life Embezzlement Cases12:33 Understanding Embezzlement and Prevention19:40 Conclusion and Final ThoughtsTo get more information about the Unsliced Restaurant System, visit https://getunsliced.com or email Mike@getunsliced.comVisit Jim Serpico on Instagram at @sidehustlebreadBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Jim Serpico, the host of 'Bread for the People' and owner of multiple food businesses, discusses the hurdles of managing bread and catering companies, focusing on inventory challenges. He interviews Joe Carlucci, the world record holder in pizza tossing and owner of Valentina's Pizzeria in Madison, Alabama. Joe recounts his journey from early struggles with debt and problematic partnerships to achieving success upon relocating to Alabama. He emphasizes the importance of quality, team culture, and treating employees like family, which were pivotal in his business turnaround. Joe's story underscores the significance of mentorship, reinvestment, and a personal connection with the team. Valentina's Pizzeria, named after his daughter, is a testament to his commitment and has garnered recognition in the pizza industry. The narrative ends with an invitation to connect with Joe in Alabama, reflecting his appreciation for mentors and the strength of his team-oriented approach.00:00 Introduction and Welcome00:53 Challenges in Delegation01:55 Interview with Joe Carlucci02:55 The Science of Pizza Making04:53 Meeting Tony Gemignani07:33 Early Career Struggles09:08 First Restaurant Failure14:12 Rebuilding and Consulting16:56 Moving to Alabama21:48 Opening Famous Joe's27:24 Catering and New Ventures35:42 Starting the Pizza Business35:59 Navigating Health Permits36:40 Partnership Challenges38:10 Personal Struggles and Motivation41:24 COVID-19: A Turning Point43:02 Building Valentina's Pizzeria50:27 Overcoming Regulatory Hurdles56:32 Creating a Positive Work Culture01:07:56 Reflecting on Success and MentorshipBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of 'Bread for the People,' host Jim Serpico welcomes Christy Alia from Real Clever Food. They discuss Alia's creation of Women's Pizza Month, which celebrates and highlights the contributions of women to the pizza industry, coinciding with Women's History Month. They also delve into the rising popularity of Detroit-style pizza, Alia's recipe development process, and her methods for making delicious pizzas using different types of cheese. The conversation touches on Alia's background, her sourdough journey, and the importance of experimentation and fun in cooking and baking. The episode is filled with tips on improving pizza-making techniques and engaging with the online culinary community.Follow Christy on Instagram at @RealCleverFoodBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of 'Bread for the People,' host Jim Serpico talks with Keith Lombardo, chef and owner of The Barbecue King and 1 3 Catering & Events. Jim shares his personal journey transitioning from farmers’ markets to food trucks and catering. Keith discusses the early realization of the viability of catering, overcoming challenges in pricing and operations, and the importance of community and customer relationships. The conversation delves into managing staff, maintaining quality and consistency, and navigating the financial uncertainties of the catering business. Both share anecdotes from their experiences and the strategies they use to ensure customer satisfaction.00:00 Introduction and Personal Story02:23 Introducing Keith Lombardo03:06 Catering Business Insights04:23 Challenges and Strategies in Catering18:43 Community and Business Growth21:04 Honoring a Friend and Business Expansion26:46 Balancing Work and Personal Life29:08 Future Plans and Collaboration35:03 Conclusion and Contact InformationBecome a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this episode of "Bread for the People," host Jim Serpico shares highlights from a successful catering event in the Hamptons and discusses the challenges of finding a new restaurant space. He humorously recounts a visit to a former strip club being considered for his new café. Jim delves into the concept of transactional relationships, reflecting on their prevalence in both his former TV career and current baking business. He also explores the ethics of social media influencers and paid promotions. The episode concludes with Jim's thoughts on maintaining genuine connections and the therapeutic nature of baking.Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In this Bread For the People episode, Chef Leo Spizzirri and host Jim Serpico delve into the pizza and catering industries, discussing continuous learning, fair compensation, and business education needs. They explore tomato varieties, equipment choices, and techniques for maintaining dough quality. The episode highlights the importance of collaboration and making informed decisions in these industries.Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

Join host Jim Serpico in this delectable episode of Bread For the People. Meet Sandy Smith, co-founder of Sandi's Breads in Palmyra, PA. Discover their journey from a home kitchen to a bustling bakery. Hear Sandy's baking expertise and the heart behind Sandi's Breads, offering 40 delicious varieties today. Indulge in their heavenly pastries and signature breads like Honey Whole Wheat. It's a captivating story of passion, dedication, and bread perfection. So grab your favorite loaf, tune in to Bread For the People, and join the remarkable duo of Sandi's Breads for a taste-filled adventure.Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.

In the latest "Bread For the People" episode, host Jim Serpico chats with special guest Tom Stein, owner of Tommy Tacos in Long Island, NY, about food industry entrepreneurship. They discuss challenges like rising costs and explore solutions such as kiosks for efficiency. Tom shares his journey from fine dining to fast food and emphasizes quality and customer experience. This episode offers insights on training, business expansion, and new ventures, providing a mix of industry wisdom and personal stories. Tune in for a fresh take on entrepreneurship and culinary innovation.Become a supporter of this podcast: https://www.spreaker.com/podcast/jim-serpico-bread-for-the-people-sourdough-pizza-life--5704379/support.